Blueberry Kiwi Salad

This salad was a creation for our church youth group’s annual Valentine’s Banquet. A new and different combo, but yum! The dressing is especially good…you might want to keep some on hand for any salad. We do. =)

Blueberry Kiwi Salad

Spring mix lettuce

Kiwis, peeled and sliced

Fresh blueberries

Dried cranberries (craisins)

Sugared almonds (see recipe below)

Citrus Poppy Seed Dressing (see recipe below)

Big-bowl method: Place desired amount of spring mix in a large salad bowl. Top with desired amount of toppings. Drizzle with dressing just before serving.

Individual-plate method: Portion out spring mix on individual saucers. Top with 3 kiwi slices, small handful each of blueberries, craisins, and almonds. Drizzle with dressing just befores serving.

Sugared Almonds:

1 cup sliced almonds

3 T. butter

2-4 T. sugar

Salt to taste

In a skillet, melt butter. Add almonds, sugar, and salt. Cook over medium-low heat, stirring frequently. Transfer to foil to cool. Break apart as needed.

Yield: +1 cup

Citrus Poppy Seed Dressing:

1 cup orange juice

4 tsp. cornstarch

1 1/2 cups salad oil

1/3 cup honey

1/2 cup vinegar

1/3 cup sugar

1 1/2 tsp. salt

1-2 T. poppy seeds

1/2 tsp. almond extract.

Combine orange juice and cornstarch in a small saucepan; whisk until smooth. Heat in saucepan while whisking. Bring to a boil; reduce heat and cook 2 minutes. Remove from heat; let cool slightly.  Add remaining ingredients and whisk until smooth.

Yield: 3 1/3 cups (24 servings)

Multiple-choice poll:

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2 thoughts on “Blueberry Kiwi Salad

  1. BethAnn says:

    Yum!

  2. Kaitlin says:

    That looks so good!

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